This simple, basil-spiked 'green' hummus is a great summer twist on everyone's favorite spread. Turkey on wheat? Yawn. Turkey on wheat with green hummus? Hello! And don't even get me started on wraps. I won't even touch a wrap that doesn't contain hummus, and neither should you.
Ingredients
- 0.33 cups firmly packed fresh basil leaves
- 4 cloves garlic , chopped
- 1 tablespoon lemon juice , or to taste
- 3 tablespoons olive oil , divided
- 1 can garbanzo beans , 15 ounce
- 1 can white beans , 15 ounce
- salt and ground black pepper to taste
Instructions
-
1
Bring a large pot of water to a boil; add the basil and cook uncovered until bright green, about 20 seconds. Immediately plunge basil in ice water until cold. Squeeze basil to remove excess moisture and pat dry with a paper towel.
-
2
Put basil, garlic, lemon juice, 1 tablespoon olive oil, garbanzo beans, and white beans, salt, and black pepper, respectively, in a blender. Cover and blend until almost smooth; add remaining 2 tablespoons olive oil and puree until smooth.
Nutrition Facts
Per serving
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